Thursday, April 28, 2011

Ranch Deviled Eggs

I love me some deviled eggs!  I selfishly add them to every holiday menu and know I'll be the one enjoying them the most.  I may even set some aside before I put them out for the guests/family to enjoy.  This again, was an Easter recipe from Betty Crocker.  We enjoyed the eggs while we were cooking before our pasta course.  I love ranch dip and thought the addition of ranch to the typical deviled eggs recipe was genius! I enjoyed more than I'd like to admit, they were just. that. good.  Please note: I did not add any salt to this recipe and felt it did not need any.  Taste before you add salt.  I also omitted the chives, hubs doesn't like them. 


3teaspoons dry ranch dressing mix (from 1-oz envelope)
1/3cup mayonnaise or salad dressing
1teaspoon Dijon mustard
1tablespoon chopped chives

  1. 1In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. 2To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  3. 3Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
  4. 4Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving


  1. Yummy! I love deviled eggs!

    We ate at a restaurant a few weeks ago that included bacon in their deviled eggs. It was amazing!

  2. These look DELISH!!! Thanks for sharing.

  3. you got me with Ranch deviled eggs. And then below I see greens beans with lemon. This blog may be dangerous for my waist line.


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